Ingredients
Scale
- 4 cups low-fat or 2% cottage cheese (1 cup per serving)
- 4 large hard-boiled eggs, halved
- 1 cup cooked quinoa or farro
- 2 cups Persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely minced
- 2 tablespoons “Everything Bagel” seasoning
- Fresh cracked black pepper to taste
- 1 tablespoon extra virgin olive oil (optional drizzle)
- Fresh parsley or chives for garnish
Instructions
- Start by preparing your base components. If you haven’t already, cook your quinoa according to package instructions and let it cool completely. Hard-boil your eggs by placing them in boiling water for 9 minutes, then immediately transferring them to an ice bath. Once cooled, peel the eggs and slice them in half. While the cooked items cool, dice your cucumbers, halve the cherry tomatoes, and mince the red onion. Keeping the vegetables uniform in size ensures a perfect bite every time.
- Take four meal prep containers and distribute the cottage cheese evenly, placing one cup into each container. Use a spoon to spread the cottage cheese across one half of the bottom. In the other half of the container, add 1/4 cup of the cooked quinoa. Arrange the diced cucumbers and halved cherry tomatoes on top of the quinoa. This separation keeps the vegetables crisp and prevents the cottage cheese from becoming too watery over time.
- Place two egg halves (one full egg) on top of the cottage cheese bed. Sprinkle each container generously with the Everything Bagel seasoning and fresh black pepper. If you prefer a bit of healthy fat, drizzle a tiny bit of olive oil over the vegetables. Garnish with fresh herbs like parsley or chives. Seal the containers tightly and store them in the refrigerator. When you are ready to eat, you can stir everything together or enjoy each component separately.
- Cook Time: 25 minutes